Creamy Southwestern Corn Chowder

 

2

tablespoons butter or margarine

1/2

cup chopped onion (1 medium)

1/4

cup Gold Medal® all-purpose flour

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

teaspoon salt

1/4

teaspoon black pepper

1/8

teaspoon ground red pepper (cayenne)

1/2

cup half-and-half

1

can (11 oz) Green Giant® Southwestern style corn, undrained

2

tablespoons chopped fresh chives

Additional fresh chives for garnish, if desired

• 1 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• 2 Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• 3 Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.